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Ingredients:
- 2 racks of lamb
- salt and pepper
- 1 1/2 to 2 tablespoons olive oil
- .
- Sauce
- 1/4 cup finely chopped onion or shallot
- 1 cup dry red wine, Pinot Noir is very good
- 1 teaspoon minced rosemary leaves
- 1/2 teaspoon minced thyme leaves
- 1 teaspoon chopped chives
- 1 cup beef broth
- 1 to 2 tablespoons butter
- salt and pepper, to taste
Preparation:
Sprinkle lamb with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place racks of lamb in skillet, meaty side down, until nicely seared. Turn to brown bottoms, letting the racks support each other. Transfer to a foil-lined roasting pan. Place pan in oven; roast for about 20 to 30 minutes.
In the same skillet, saute onions until tender. Add wine and herbs; simmer briskly until the wine has boiled down to a syrup. Add broth and continue to simmer until reduced to about 3/4 cup. Add the butter; stir. Taste and season with salt and pepper. Serve sauce with the lamb. Makes 3/4 cup.
Cut lamb into portions and serve with the red wine sauce.
Serves 2 to 4, depending on the meat-eaters in your family.
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